Teriyaki Salmon Quinoa Bowls

1 cup tricolor quinoa

⅓ cup plus 2 tablespoons soy sauce

⅓ cup plus 2 tablespoons mirin (Japanese rice wine) or ¼ cup each seasoned rice vinegar and water plus 1 tablespoon honey

4 cloves garlic, grated

1 tablespoon minced peeled fresh ginger

2 tablespoons honey

1 ½ pounds skinless salmon, cut into 1 ½-inch pieces

2 scallions (white and light green parts only), sliced, plus more for topping

3 tablespoons vegetable oil

3 heads baby bok choy (about 1 pound), trimmed and chopped

6 ounces shiitake mushroom caps, thinly sliced

Grated zest of ½ lemon, plus wedges for serving

Directions at foodnetwork.com

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